3 Different Ways to Make a Whiskey Sour. One of Them is Gross.

The Whiskey Sour is one of the staples of American cocktailing. It’s origins date back over a century ago and the versatility of the drink make it a great fit regardless of the season. This is a cocktail that can be enjoyed on a cold, winter’s night or used as a summery daytime treat.

2. You can also try to make the New York Sour:

Combine 2 ounces rye or bourbon whiskey, 1 ounce fresh lemon juice, and 1 ounce simple syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour 1/2 ounce fruity red wine (such as Shiraz or Malbec) over the back of a spoon held just above the drink’s surface so wine floats on top.

3. If you’re more adventurous: How about the Egg Sour?

Shake all ingredients together with ice. Shake again with ice and starin. The double shake helps with the emulsification of the egg and creates a more velvety texture. Some aren’t concerned with the second shake but those who are experienced with the Egg Sour, recommend it highly.